Chopped Caprese Salad

By DreiFromBK

To transform a classic Italian appetizer into a hearty tossed salad, we add chopped romaine to the traditional tomato, mozzarella, and basil. Chopped globe tomatoes turned the salad watery, but halved grape tomatoes provide a pop of color and sweet, year-round tomato flavor. To further guard against watery salad, we toss the tomatoes with salt ahead of time to season them and draw out excess liquid. A potent oil infused with garlic, basil, and shallot seasons the cheese, and the same oil is later added to red wine vinegar to make the salad dressing.

Ingredients

• Serves 4 to 6
• You can use cherry tomatoes in place of the grape tomatoes.
• Ingredients
• 8 ounces fresh mozzarella, cut into 1/2-inch pieces (1 cup)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons minced shallot
• 1 garlic clove, minced
• Salt and pepper
• 1/2 cup fresh basil leaves
• 1 1/2 pounds grape tomatoes, cut in half lengthwise
• 2 romaine hearts (12 ounces), quartered lengthwise and cut into 1/2-inch pieces
• 1/4 cup pitted kalamata olives, chopped
• 3 tablespoons red wine vinegar

Details

Adapted from cookscountry.com

Preparation

Step 1

1. Combine mozzarella, oil, shallot, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper in bowl. Coarsely chop half of basil leaves and add to mozzarella mixture; set aside while preparing tomatoes. Combine tomatoes and 1 teaspoon salt in separate bowl; transfer to colander set in sink; and let drain for 15 minutes, stirring occasionally. (Tomatoes can be prepared up to 1 hour in advance.)

2. Tear remaining basil leaves into ½-inch pieces. Gently toss tomatoes, romaine, olives, vinegar, mozzarella mixture, and basil together in large bowl. Season with salt and pepper to taste, and serve.